Loaded Broccoli Potato Soup

This thick and creamy soup is full of delicious vegetables including broccoli, potatoes, and carrots, plus lots of cheese and delicious seasonings. Loaded broccoli potato cheese soup is the ultimate cheesy broccoli soup recipe.

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BEST Broccoli Potato Cheese Soup

Soups are an obsession this time of year! I make them so often that you could almost call it a hobby. I think I enjoy them so much because they remind me of weather cooling down and holidays approaching.

It wasn’t too long ago that I spotted a recipe on Pinterest from Mel’s Kitchen Cafe that I knew I had to try. It’s called Loaded Broccoli Potato Cheese Soup. The name alone makes you want to try it, right?! I knew that if it was anything like our classic Broccoli Cheese Soup, but with bacon and potatoes, then it would be amazing!

When you know it has broccoli, cheese and potatoes you know it’s going to taste great and let me tell you – IT DID!! It was so hearty and delicious that I think the hubby sneaked a few bowls. I may have too. 😉 The soup ends up pretty thick making it almost a chowder, but it can be made more soup-y by adding more broth or milk, which is how we prefer it.

If you love flavorful soups then you’ll definitely want to try this one. Broccoli and Cheese Soups are always good but with the potatoes and extra bacon, this soup is too good to be true!

How Do You Make Broccoli Potato Soup?

You wouldn’t believe how fast this broccoli cheddar potato soup is to make. Even with all the ingredients it has, it cooks in less than 30 minutes. Of course, you do have to do some veggie chopping beforehand, so I’d say total it takes about 40 minutes. WORTH IT! With ingredients like:

potatoes

broccoli

cheese

bacon

carrots

You really can’t go wrong! To make the soup, begin by combining the chicken broth, carrots potatoes and onion powder. Bring to a boil, cover, and simmer for about 10 minutes.

Add broccoli, cover, and simmer for an additional 10 minutes.

While that’s simmering, melt the butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces, sour cream and/or chives and you’ll be in heaven!

Can you use Frozen Broccoli in Soup?

Yes! Although we definitely recommend using fresh broccoli, you can use frozen broccoli in this recipe. You can either give the frozen broccoli a quick steam before adding or toss the frozen florets in with the chicken broth on STEP 1. This will be boiled and will help soften the broccoli.

Can you Freeze Broccoli Potato Soup?

Yes – to freeze this broccoli soup, store in airtight containers or heavy-duty freezer bags and store for up to 1 month. To cook, let the soup thaw overnight in the fridge. Reheat the soup carefully over a low to medium heat, whisking frequently and stirring well.

You definitely cannot go wrong with this potato bacon cheddar soup. It’s so flavorful and has all the ingredients everyone loves during soup season!

For more potato soup recipes, check out:

Broccoli Potato Soup Recipe

This thick and creamy soup is full of delicious vegetables including broccoli, potatoes, and carrots, plus lots of cheese and delicious seasonings. Loaded broccoli potato cheese soup is the ultimate cheesy broccoli soup recipe.

Course
Main Course, Soup

Cuisine
American

Prep Time10minutes

Cook Time30minutes

Total Time40minutes

Servings8

Calories544kcal

AuthorLil' Luna

Ingredients

214.5 ozcans chicken broth

2-3largecarrotspeeled and diced

4mediumpotatoespeeled and cubed into small pieces

1tsponion powder

2smallheads broccoliwashed and diced small

3TBbutter

1/3cflour

3 1/2cmilk

4cshredded cheddar cheese

1tspsalt

1/2tspgarlic pepper

6slicesbaconcooked and chopped

Instructions

In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes.

Add broccoli, cover and simmer for an additional 10 minutes.

While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined.

Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.

Serve warm.

Recipe Video

Nutrition Facts

Broccoli Potato Soup Recipe

Amount Per Serving

Calories 544Calories from Fat 306

% Daily Value*

Total Fat 34g52%

Saturated Fat 18g90%

Cholesterol 92mg31%

Sodium 1282mg53%

Potassium 1285mg37%

Total Carbohydrates 35g12%

Dietary Fiber 7g28%

Sugars 9g

Protein 27g54%

Vitamin A87.3%

Vitamin C188.9%

Calcium64.4%

Iron30.8%

* Percent Daily Values are based on a 2000 calorie diet.

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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

Just curious, the recipe sounds good but has anyone actually made it? Living in the Midwest soup is always a great comfort food and keeps the old bones warm!! I have several recipes for Broccoli soup but I like change, is this a keeper?

I made this on the weekend. Delicious! Instead of onion powder and garlic pepper, I sauteed minced onion and garlic into the butter before adding the flour. I also lightly mashed the veggies and broth with a potato masher before adding the cheese sauce and added some hot chili sauce at the end to give it a bit of a kick. Very simple to make and very tasty. Will definitely make again.

LOL I hate comments in blogs from other bloggers who never tried the recipe, but instead make comments about it like “looks so good, I love broccoli and cheese, winning combo!!!!!” But yes, several commens here are from people who actually made the soup.

I agree w/your comment, Jenny. I’d like to hear from people who have actually made the recipe, not those who just think it looks good. Those kinds of comments aren’t reviews & aren’t helpful to those wanting to try the recipe. Thank you.

I’m with Jenny. I Hate comments on recipes, other than the people who actually made it. I waste so much time reading what people think about the picture or INGREDIENTs, I see Them too! I want what people actually thought about the outcome. And for the love of God, dont review on YOur OWn alterations. make it as is then I want input. We all KNow HOw to switch it up to our own tastes. Your tips matter, I dont like people who Leave a mile long review on what they changed. I want what I looked up. It’s also understandable to substitute if you have no choice, state that you did and it’s a no brainer it changed the original taste, still nice to know.

Boxed loaded scalloped potatoes can be subbed for the base, cook with chicken broth or water with Better than Bullion chicken. Cook until potatoes are really soft, add your veggies then add more broth if needed to thin, then add canned milk and your cheese, freshly grated parmesan cheese steps it up a notch also, use it as part of the topping with chopped green onions.

This has got to be the most Delicious Soup I have seen in a long time! I Pinned it on my pinterest board . I am excited about making it!! My Husband is going to love it! He loves cheese and chunky soup! Thankyou so much for sharing this wonderful recipe!

In all my years of cooking, I have never seen TB to be interpreted as Tub. Use some common sense! Butter is high in calories yes but lower in additives than margarine. Weigh your options. The butter & flour make the roux, or base of this soup. It does not work as well with imitation butter or margarine. To try to make this a low calorie comfort food would violate the integrity of its goodness! No, you probably should not eat this everyday. But I made it as the recipe called for above and it is fabulous! Not a drop left. Thank you for sharing an easy recipe for this tasty soup!

This recipe looks so good and I would very much like to make it. Shuffling our daughter to and from various practices makes mekind of busy. I seen someone asked this but I didnt see a response, Is it possible to make this in a crock pot??

My family absolutely Loves this soup!! I never did try it in the crock put, don’t k ow how it would fair having to make the roux. I have made it a number of times now and it always turns out great. I add a little more garlic pepper than the recipe calls for. Ever since buying it for this soup I am obsessed with it and put it on everything. Thank you for sharing this recipe! Everyone must try!!

So I made this, it was very good. However, it separated the milk and cheese and upon asking a friend why she asked what temperature the recipe had called for the milk and cheese to be on. It doesn’t say. And I’ve never made a soup before so kind of disappointed this happened.

I’m sorry that happened! I usually keep the temp on the lower side, when I’m melting butter and adding milk, no higher than medium. Hopefully, that didn’t discourage you from trying again. I’m glad you liked it, though:)

I only made this with items I had on hand (for example, I only had about 2/3 of a bag of shredded colby jack, not a full 2c bag of cheddar), but it still turned out pretty good! I am excited to buy the proper ingredients and make it right, so it will be even better!

I’m making this recipe this weekend and it will be my 4th time! I LOVE it! I make it for my family of 3 and freeze half for later. Usually, there are leftovers for my lunch the next day too! My daughter RARELY asks for seconds of anything and this is one that she always wants more of. Since I first made this–this winter– I would have to say this is my favorite meal. Now that I’m pregnant, I’ve been craving it like crazy! Who cares that it’s middle of summer and 90 degrees! lol

I made this soup tonight for my husband and myself and it was delicious! It took a little bit of time between the prep, simmering, and roux making, but wasn’t complicated and it was so worth it! We both loved it and will be making it again 🙂

Hello, I made this soup tonight and it’s delicious. The only thing I would change is to stir hot soup gradually into the cheese sauce stirring constantly because when I added the cheese sauce to the soup (as the directions indicated) the cheese sauce curdled a little. Thank you for a great recipe!

I’m making this again tonight! My family of 5 just loves it! I really like that it makes two meals for us! For those that are complaining about making the roux, you can use cornstarch in it’s place. The first time I made it, I only had roughly 30 minutes to get it done, and my roux went all wrong. So I went to my pantry and followed the directions on my cornstarch and it turned out perfect. I also noticed a lot of people asking about serving size….. I have three young children, they all went back for seconds, and a husband who probably ate two serving sizes. I ate about 1 serving size, and we still had enough left over for both my husband and I for lunch the next day. This recipe is really great, and super simple. It really doesn’t take that long. If you’re short on time, buy pre-cut carrots, and make your bacon in the oven (it’s the only way I cook bacon now), while your soup is cooking. You could also cut your broccoli in advance, and you could pre peel and cut your potatoes in the morning, just be sure you submerge them in water and store in the fridge until you are ready to cook them (not recommended for more than 24 hours). This recipe is worth every minute, and every calorie, lol!

No problem! I would hate for others to miss out on such a great recipe because they think it will take them a long time to make. It turned out fabulous again tonight! I can’t thank you enough for this recipe, it is so wonderful! The fact that my kids will eat it and ask for more, means everything!!!!

So I’m at work, surfing through Pinterest when I came upon this. Stomach instantly starting growling! How yummy does this look!!! When the weather gets cooler here in a month or so, I will be making this. Thank you for this amazing recipe. 🙂

I’d like to make this tonight, but only have frozen broccoli on hand. Would you recommend cooking the broccoli first and then adding it, or putting it in frozen and letting the soup cook a little longer? I’m so excited to try this, it looks amazing 🙂

I made this soup tonight. It was delicious! Had great flavour! Next time however I will be careful about measuring my broth as my soup was not thick but my husband loved it. He had 2 helpings. I will follow the advice of adding soup to cheese sauce gradually as I found there was a little gritty taste. I think the cheese sauce may have curdled a bit. I will make it again though. I like hearty soups for the Fall.

I was down to a cup and a half of cheddar cheese and had no money for bacon so my husband used some of the gouda cheese we bought for his homemade Mac and cheese for the rest. It really gave it a smoked flavor. It’s times like this when I love having a chef for a husband!

Your loaded broccoli & cheese soup was DELICIOUS. My sister-in-law made it for Thanksgiving dinner. I just got the recipe and I am going to make it for my husband and I. We both love soup.
Thank you so much.

I made this tonight and I am so thrilled. It is AMAZING. I did tweak it a little. I sautéed onions and minced garlic to add to the broth. I also added a little of my bacon grease to the broth. I am so excited about this recipe! Thank you for sharing:)

I just tried this soup recipe, and Oh My! It was really easy to make, and sooo delicious, the perfect comfort food ! Gave some to my sister and she just couldn’t stop raving about it. The only thing I changed was I only put 2 cups of cheese in it, instead of 4, like the recipe called for. BUT that’s the beauty of it, you can customize this recipe to suit your own taste. Love love love this!

I found your recipe. It looks delicious. Except I’m in Europe and we don’t have that kind of measurement. And now I’m stuck. How much is a cup? Why cups and not grams, or tablespoons, or something that is not so complicated?

Ok, this recipe is next on my list of wants to try but I really want to throw it in the crockpot, has anyone done this and if so does the whole flour/milk situation stay the same or not I don’t know cooking that well . Thanks so much for any help ????

Yummy soup recipe! I made this with whatever ingredients we had on hand, and it came out delicious. I added a chopped onion, did not peel the potatoes, left out bacon, and used 2/3 of the cheese. I used a carton of broth that made it more liquid and less thick, which we prefer.

I made this for dinner tonight and it was delicious! I even forgot to put the bacon on at the end (don’t tell my family I was supposed to add bacon) and it was still good. 🙂 I will definitely be making it again.

Meh. Mine came out watery and under seasoned. Not a fan of combining the cheese sauce with the liquid as all mine did was curdle, (even with constant whisking far after the point of making the bechamel). I also think you put in the carrots and broccoli WAY too soon,(which I did not do, so at least mine is clumpy without mushy vegetables to boot), and even while avoiding that pitfall, this soup still came out watery and unappealing. I guess taking pretty pictures for Pinterest is more important than actually perfecting a recipe. This recipe was a complete fail.

I made the soup this morning. Oh, Yum. I added diced celery and that just notched it up in flavor. I prepared the recipe as posted and it came out perfect (except for adding the celery).
Try it, you’ll love it!

Hi,
I need information about the chiken broth. I’m a french canadian and I don’t understand what this mean.
2 – 14.5 oz. cans chicken broth
Is it : 2 cup plus 14.5oz
2 cup OR 14.5oz
only 14.5oz
or the mix 3.75 cup ????

Mmm, this soup was delicious! I forgot to get carrots but will definitely use them next time. I loved the flavor of this soup, it combines two of my favorites! I used an immersion blender before adding the cheese sauce! Great recipe, will definitely make again!

Just made this, only I used cauliflower (I love the recipe in my Company’s Coming, by Jean Pare, cookbook), so I knew this one would hit the spot too. This one has a lot more veggies in it, so will be extra nutritious for my grandson at supper.

I just made this creamy broccoli and cheese soup. It is so delicious. I did not add the bacon kept it for later in another recipe. I added real onions and cooked in bacon grease than added the cut up potatoes to fry a little also. Then added the broth. I used gluten free flour instead but real milk. Really thick and so tasty. Thank you Kristyn for this delightful Autumn recipe

Thanks for sharing your time and recipes with everyone! So glad I can look up something so fast…. I love to cook but, I live by myself and crockpot dinners and stuff like casseroles is so easy to freeze or take to family dinner. You are so sweet for sharing thanks again.

I used a 32 oz. carton of chicken broth (a little more than was called for) a 1/4 cup diced onion (instead of onion powder), black pepper (instead of garlic pepper), and bacon bits (because I don’t usually have bacon). I’m sure that freshly cooked bacon would up the taste factor, but I’ve made this twice, and it was still great both times!

Oh my goodness. Such a great recipe I HAD to leave a comment. I’m not a big fan of carrot so I substituted it with cauliflower and I added some sautéed onion. Also used 2% Lactaid instead of whole milk to give my semi-lactose intolerant husband a fighting chance. SO good! I added chives along with the crumbled bacon on top and feel like I could’ve eaten 3 bowls. Thanks for the great recipe. 5 stars

I made this yesterday…first, I pressure cooked 3 chicken breasts till super tender, shredded them, set aside and used the liquid as the broth for the recipe. Did everything else as the recipe directed, but added the shredded chicken at the end. With the chicken, this was turned into a complete meal in itself! And SO good!

I’ve made this twice now and am making it tonight for a church potluck. I’m going to make it as stated and then just put it in the crockpot on warm to take it. I was hoping to find someone that had put it in the crockpot already. I followed the recipe except for adding a few additional spices and we loved it!! Had no trouble with milk/flour ratio, soup being watery, or cheese curdling. We’re a picky family of 5 and this has been a huge hit!

I am interested in different recipes and this looks great for company. If you have any nutritional counts like calories, fat, carbs, sodium, fiber, sodium, potassium etc. if at all possible, I would like that. Also any one or two serving meals would be great too, as I do live alone. I also entertain often. Thanks !

I just made this and it’s soooo delicious! I used a small onion in place of the onion powder, used frozen broccoli instead of the fresh. (About 2/3 of a 32 oz bag) I sautéed the onions and carrots in a couple tablespoons of butter until they were halfway done, then added the potatoes and chicken stock. I ended up using a 32 oz carton of chicken stock. Simmered for the recommended time, added the broccoli and while that was simmering, made the cheese sauce. If you are a fan of Panera’s broccoli cheddar soup, this is VERY close to it. This will definitely be a regular in my home!

This is the best broccoli cheese soup recipe I have tried to date. It was fantastic! This is the kind of soup to eat in front of a fireplace with some fuzzy socks on while watching a movie. I will absolutely make it again. Thank you for sharing.

I haven’t made this specific recipe in a crock pot, because it’s all in steps. But, maybe do steps 1 & 2 on low for an hour, then you would have to do step 3 over the stove, then add it & continue on with the recipe for a couple hours. Hope that helps. You can always adjust if you feel the veggies are done enough or take away time.

Great RECIpe! i I substituted 1 cup of milk for water and sauteed SOme Garlic and carrots first. I also added some parmesan to The cheese sauce with white cheddar. A little lighter, but man what a great recipe! Thank you!

For those asking if you can do this in a crockpot, yes you can. I put the carrots And potatoes in with the broth for 4 hours on low. Added THe broccoli with 45 mins to go. (Carrots and potatoes were fork tender) at 30 mins to go I made the cheese Sauce on the stove and then added it to the pot. I turned it up To high and let it Go. It came out great.

Just finished making this soup for the second time in a week. It is so easy and so deliciOus. Today im going to blend the soup so that my two grandsons wont know what yummy vegetables they’re eating?. SeRVered it last week (first time making it) to our frieNds wHo wanted the recipe. Great recipe for a cold wintery day.